I always relish the challenge of crafting my own baked delights. This recipe uses 2 1/2 cups all-purpose flour, 1 teaspoon salt, and cold unsalted butter to create a flakey pie crust recipe easy. It comes together in minutes and leaves me excited to experiment with a range of pies.

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I’ve always been on the hunt for that perfect pie crust and I think I’ve finally nailed it with this recipe. It’s a Flaky, Buttery Homemade Pie Crust that comes together in just 15 minutes using ingredients you probably already have in your kitchen.

I mix 2 1/2 cups of all-purpose flour, 1 teaspoon salt, and 1 cup of cold unsalted butter cut into small cubes, then gently add 1/4 cup ice water adjusting a bit more if needed. I swear by this crust for its tender texture and easy preparation – you’ll find it works great for sweet pies and even a hearty chicken pot pie.

I know there are tons of recipes out there like those by Martha Stewart or Natasha’s Kitchen, but this one is my own twist. Give it a try for your next holiday pie and see the difference it makes.

Why I Like this Recipe

I love this recipe because it’s super simple and really quick to put together. I can whip up a tasty crust in about 15 minutes, which makes it perfect for last-minute baking.
I like how the all butter crust turns out flaky and tender every time I make it. It doesn’t require any fancy gadgets like a food processor, so its easy to work with.
I also really appreciate that I can make it ahead of time and keep it in the fridge until I’m ready to bake. It makes holidays and busy days so much less stressful.

Ingredients

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All-purpose flour provides carbohydrates and structure; it fuels energy while forming a solid, tender crust.
Salt enhances flavor balance without extra calories; it subtly elevates the other ingredients.
Cold unsalted butter adds richness and flakiness; it packs creamy fats for an indulgent texture.
Ice water hydrates the dough delicately and ensures optimal layering and crispiness during baking.
These ingredients combine for an irresistible flaky crust with balanced nutrition and taste.
Although not super nutritious, this crust creates a perfect foundation for dreamy fillings.
Ideal for sweet or savory pies, it lays a buttery base for varied fillings.
This simple mix transforms basic ingredients into a masterpiece crust enjoyed by everyone.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, cold and cut into small cubes

1/4 cup ice water (adjust a bit more if needed)

How to Make this

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1. In a large bowl, mix together 2 1/2 cups all-purpose flour and 1 teaspoon salt.

2. Add the 1 cup cold butter (cut into small cubes) to the bowl. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks coarse, with some pea-sized bits of butter remaining.

3. Slowly drizzle in 1/4 cup of ice water. Stir gently until the dough just begins to come together. You might need a little extra water if it seems too dry.

4. Turn the dough out onto a lightly floured surface and gently knead it a few times. Be careful not to overwork it, as too much handling will make the crust tough.

5. Form the dough into a disc shape, wrap it in plastic, and chill it in the refrigerator for about an hour. This helps the butter firm up and gives you a flakier crust.

6. Once chilled, remove the dough from the fridge and let it sit for a few minutes so it’s easier to roll out.

7. Roll the dough out on a lightly floured surface until it’s about 1/8 inch thick. Try to keep the thickness even all around.

8. Transfer the rolled dough into your pie dish, gently pressing it into the corners and up the sides. If your recipe calls for chilling again before baking, pop it back in the fridge for about 15 minutes before you fill and bake it as desired.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A knife for cutting the cold butter (or a pastry cutter if you have one)
4. A measuring cup for the ice water
5. A clean countertop or work surface dusted with flour
6. A rolling pin for rolling out the dough
7. A pie dish
8. Plastic wrap for wrapping the dough disc
9. A refrigerator for chilling the dough

FAQ

Q: How do I make sure my pie crust stays super flaky?

Just be careful not to overmix the dough and keep your ingredients extra cold so the butter stays in little, solid chunks.

Q: Can I use salted butter instead of unsalted butter?

Its better to use unsalted butter so you can control the salt level but if you only have salted butter, just reduce the added salt a bit.

Q: What should I do if the dough seems too dry?

Add a bit more ice water, one tablespoon at a time, until the dough just comes together without feeling sticky.

Q: Is it necessary to chill the dough before rolling it out?

Yes, chill it for at least 1 hour so the butter firms up and the gluten can relax, which makes for a better texture.

Q: Can I make the pie dough ahead of time and freeze it?

Sure, you can wrap it tightly in plastic wrap and freeze it. Just remember to thaw it in the fridge overnight before using it.

Flaky, Buttery Homemade Pie Crust Recipe Substitutions and Variations

If you dont have all-purpose flour, try using pastry flour or a gluten free all-purpose blend. They can make your crust a bit more tender but you might need to tweak the water amount.
If youre out of regular salt, sea salt or kosher salt will do the trick. Just remember that kosher salt isnt as salty so you might have to use a little less.
If you dont have unsalted butter, you can use equal parts shortening or margarine, though the flavor and flakiness might change slightly.
If you dont have ice water handy, you can chill regular water in the freezer for a few minutes or even try cold milk for a creamier twist.

Pro Tips

1. Make sure your butter is super cold when you work it in, or else it can melt too soon and your crust won’t be as flaky as it should be.
2. When you add that ice water, do it little by little and stop as soon as the dough just starts to come together – adding too much water can ruin the texture.
3. Don’t overwork the dough at all; handling it too much will make your crust tough, so be gentle with the kneading.
4. Let the dough chill in the fridge properly; even if you’re impatient, giving it enough time to rest really helps with rolling it out evenly later on.